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re: Pellet smoker thread
Posted on 1/21/16 at 11:37 am to PapaPogey
Posted on 1/21/16 at 11:37 am to PapaPogey
quote:
If you haven't done chicken thighs or quarters yet, I'd recommend it. I do thighs pretty much every time because they're quick and so frickin good
That's one of my next projects. What's your process?
1
Posted on 1/21/16 at 11:40 am to Dr Beardface
Did some pork tenderloins last night on the Yoder. Got a 4 pack of tenderloins from Sam's Club. Trimmed and dried them. Used a little mustard to act as a paste and used Victory Lane All Purpose BBQ rub and Victory Lane Sweet Peach rub. Seared them for a few minutes on each side with the heat diffuser door off then moved them to the side and dropped the temp to 225 and smoked them for between 2-2.5 hours and pulled them at 145 degrees internal and let them rest for 10 minutes. They came out very juicy and tender and had a nice smoke ring for a short smoke.
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